The Chef Thread V. This is a cleaver knife n this is a boning knife u bloody tit :p

[Eveleivibe]

Hiya all,

Seems as there's quite a few chefs in Bluelight - and people into cooking in general I thought I'd try a thread where people can discuss, well chiefing whether that's technique, food hygeine, dishes produced, receipes, the working environment, cleanliness and so on.

Here's some posts from the munching thread:

Meat cleaver and a boning knife are two very different types of knife and not interchangeable at all! You could pick up both for not a lot of money, what sort of a budget are you thinking of? With the amount of use they will get at home you don't need to spend loads (but can do if you so desire!). A boning knife looks something like this:

http://www.nisbets.co.uk/Victorinox-Rigid-Boning-Knife-15cm/C671/ProductDetail.raction

A cleaver looks something like this:

http://www.nisbets.co.uk/Vogue-Black-Cleaver-204mm/D474/ProductDetail.raction

Boning knife is used for (as the name suggests) removing bones from meat and not a lot else (although I use mine for filleting fish as well). The shape makes it easy to guide the tip around awkward shapes and cut cleanly whilst using the tip. A cleaver is used for chopping bones and not a lot else, although in east asia they often use a cleaver shaped knife for prepping veg (although these will usually have a much lighter blade than what we call a cleaver in the west).

The two knives above cost about £20 and £25 respectively and would be more than adequate, although I think the cleaver is fairly large. You can get smaller cleavers that might be more suited to you although I would have to investigate further where to procure one from. I wouldn't spend any less money than this personally as at this level you get a product aimed at commercial use and is going to be hardy and ergonomic enough to perform well repeatedly without being expensive. Of course you can spend a lot more if you so desire and I wouldn't blame you if you wanted to (obviously I have an interest in knives), but these will work well. Let me know a bit more about what you think and budget etc and I can guide you with some recommendations and places to look etc!

Evey

 

[Bearlove]

I replied to this in the Munching thread - You can get decent cleavers from any of the Asian Supermarket, Chinese supermarkets. Usually a lot cheaper than anywhere else and pretty good quality - they used to be on a scale of 1 to 5 where 1 was the lightest.

I tend to use a 7" Chef knife (Santoku) for most things, then a smaller utility knife/paring knife - after that my main used one is a serrated edge / bread knife (all Global).

Bearlove

 

[koneko]

There're a thread for this chat. I actually don't like my posts being quoted like this - you have nothing to add to the conversation, so why do this?

It's memberation and not welcome. Stick to threads you have something interesting to add to, if you don't leave them alone please.

Don't quote my posts outwith a thread without asking me if its ok please.

 

[Eveleivibe]

No it isnt memberation at all. A chief thread is completely different to what someone is eating on a day to day basis n actually YOUR memberating by telling me what threads to make. That's up to the staff. Geeze what is with you and bashing me today? What the hell have I done to you?

If staff don't like this thread or feel its not needed they're well within their rights to close / merge it or whatever. As for quoting your posts as a member of BL i have every right to quote whatever i like. It was staff who asked me to make threads n try n get members in n now I'm being bashed for it.

If you have a problem with the thread then report it. Can i also ask that if you've nothing nice to say please can you not address me at all

Edit: i've removed your quotes. Happy now?

Evey

 

[F.U.B.A.R.]

Wtf? I've just dropped by because the thread title mentioned summat about cleavage, boning and tits, yet all its going on about is big fuck off knives! Now I'm as broad minded as the next man, but boning some bird with a fuckin bayonet is going a bit far...

 

[Eveleivibe]

Wtf? I've just dropped by because the thread title mentioned summat about cleavage, boning and tits, yet all its going on about is big fuck off knives! Now I'm as broad minded as the next man, but boning some bird with a fuckin bayonet is going a bit far...

hahahahahaha. Tit!

Evey

 

[curious_24]

There're a thread for this chat. I actually don't like my posts being quoted like this - you have nothing to add to the conversation, so why do this?

It's memberation and not welcome. Stick to threads you have something interesting to add to, if you don't leave them alone please.

Don't quote my posts outwith a thread without asking me if its ok please.

The fuck?!

 

[Eveleivibe]

Ummmm yeah chiefing. Beary hairy bee talk us through some equipment you use for creating food.

I thought this would be a good idea in that posts about chiefing, cooking equipment, technique wouldn't be drowned ny posts about daily munchings. It was intended to help people like Kate, who had a specific question about equipment when preparing meat for entertaining or what-not. I thought this would help as it would all be in one place n thus easier to find for future use.

I obviously got it wrong

Evey

 

[Bearlove]

I have the basics that most people will have,

A decent knife (if your on a budget get one chefs knife first) as if you keep it sharp enough it's multipurpose.

Something to sharpen my knife (I snapped my sharpening stone) so I now use a Sharpening Steel and a small sharpener machine.

Chopping boards - I prefer the toughened plastic ones as feel I can clean them better than the wooden ones that absorb oils etc

Blender - I have a multiblender machine but hardly ever use it as I find the stick / immersion blender much quicker and easier to clean up.

Woks are IMHO a must have, then I have quite a few pans from the standard sets to the paella pans, steel Kadai etc

Forman Grill

I have a pasta machine but I can't remember the last time I used it :D

I quite fancy a bread machine .